Ingredients

• 200g dried beans of choice (pinto, black, soy, garbanzo, or a mix)
• Oil
• 1 medium onion, chopped or grated
• 4 cloves garlic, crushed
• 2-inch piece ginger, crushed
• 1 tsp coriander powder
• ½ tsp cumin powder
• 1 tsp red chili powder
• 1 tsp garam masala
• Salt to taste
• 2 tbsp coriander leaves, chopped
• 2 green chilies, minced (optional, omit for less heat)
• 4 tbsp plain flour
• Breadcrumbs or panko

Directions

1. Soak the dried beans overnight or for 6-8 hours.
2. Pressure cook with 4 cups water on high heat. Once it whistles, reduce heat and cook 20-25 minutes more, then let the pressure release naturally.
3. Heat 2 tsp oil in a heavy pan and fry the onion until it's about to change color. Add garlic and ginger, cook 2-3 minutes.
4. Stir in coriander powder, cumin powder, red chili powder, salt, and garam masala.
5. Remove from heat and stir in the coriander leaves and green chilies.
6. Drain the cooked beans and mash well (or pulse in a food processor), then mix in the onion-spice mixture.
7. Shape into patties. Make a coating batter with the plain flour and water, dip each patty, then dust with breadcrumbs.
8. Deep fry in oil heated to around 350°F until crisp and golden, or shallow fry in less oil on a non-stick pan. Serve hot as a vegan burger or alongside a salad.

Ingredients

• 1 cup dried yellow lentils (toor dal or split moong dal), rinsed
• 3 cups water
• ¼ tsp turmeric powder
• Salt to taste
• 2 tbsp oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1-inch piece ginger, minced
• 1 green chili, slit (optional)
• 1 medium tomato, chopped
• 1 tsp garam masala
• ½ tsp red chili powder
• 2 tbsp chopped coriander leaves

Directions

1. Combine the lentils, water, turmeric, and salt in a pot. Bring to a boil, then simmer 20-25 minutes until soft, mashing lightly with a spoon for a creamier texture.
2. In a separate pan, heat the oil and sauté the onion until golden, about 5-7 minutes.
3. Add garlic, ginger, and green chili, cook for a minute until fragrant.
4. Add the tomato and cook until it softens into a thick paste, then stir in the garam masala and red chili powder.
5. Pour this spiced mixture into the cooked lentils and simmer together for 5-10 minutes to combine the flavors. Adjust with water if it's too thick.
6. Garnish with coriander leaves and serve over rice or with flatbread.

Ingredients

• 2 bunches spinach leaves, washed
• 1 cup canned chickpeas, drained and rinsed
• 3 tbsp oil
• 1 medium onion, grated
• 1 medium tomato, peeled and chopped
• 5-6 cloves garlic, crushed
• 1-inch piece ginger, crushed
• 1 tsp red chili powder
• ¼ tsp turmeric powder
• ½ tsp coriander powder
• ½ tsp garam masala
• Salt to taste
• 2 green chilies, minced
• 2 tbsp cashews

Directions

1. Cook the spinach in a covered pan over medium heat for 2-3 minutes until wilted, then set aside.
2. Heat oil and fry the onion until it starts to brown.
3. Add tomato, garlic, and ginger, and cook about 10 minutes until the tomato softens.
4. Stir in the red chili powder, turmeric, coriander powder, garam masala, salt, and green chilies, and sauté briefly.
5. Combine the spiced mixture, cashews, and spinach, and pulse in a food processor or blender until fairly smooth.
6. Return to the pan, add the chickpeas, and heat on low for 5-10 minutes to blend the flavors before serving.

Ingredients

• 1½ cups rice
• 2 tbsp oil
• 1 medium onion, finely chopped
• 4-5 cloves garlic, crushed
• 1 green chili, minced
• 1 tsp garam masala
• 1 tsp red chili powder
• Salt to taste
• 1½ cups tomato juice (fresh or canned)
• 4 tbsp fried peanuts or almonds

Directions

1. Wash the rice well and set aside.
2. Heat oil in a heavy pan and sauté the onion until transparent.
3. Add garlic and green chili, fry briefly, then stir in garam masala, red chili powder, and salt.
4. Add the tomato juice, rice, and 1½ cups water. Bring to a boil.
5. Cover and cook on low heat until the rice is done and the liquid is absorbed.
6. Stir in the nuts and serve.